Melting Stuffed Eggplant with Tomato & Rosewater

Updated: Oct 3, 2018

Using one jar of our shortcut Khoresh Gheymeh, this recipe serves 3 people.




 You will need: 1 Jar of Exotic Bazaar Tomato & Rosewater Sauce (Khoresh Gheymeh)    2 Large Eggplants                        1 Cup Chopped Mushrooms 1 Capsicum                                     2 Cups Cooked Brown Rice 2 Zucchinis                                     3 tbsp Olive Oil

Method: Heat the oven to 200 C (If you don't have an oven, can use cooktop). Cut the eggplants horizontally in half, also cut the top tip and the round bottom to make 4 standing eggplant bowls. Prepare the stuffing- Spoon out the inside of eggplants. Chop the spooned-out pieces to 1 cm chunks and put in a large bowl. Chop the Capsicum, mushrooms, and zucchinis into small pieces and mix in the bowl. Add in the cooked brown rice. Empty the jar of your Khoresh Gheymeh into the mix and stir well until combined. Stuff- Fill inside the eggplant bowls that you prepared earlier with the mixture. Bake - Put 3 tablespoons of olive Oil and half a cup of water in a dutch oven or an oven proof pan or a deep pot. Carefully sit the stuffed eggplants in there. You can also place the cut off tips and ends of the eggplants on top of the stuffed eggplants like a cute lid. Cover up your pot/pan and cook in the oven or on medium heat for 40 minutes or until eggplants are completely cooked.  Enjoy :)


Exotic Bazaar Tomato & Rosewater Sauce


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